Sweet Red Pepper Salad
Sweet Red Pepper Salad is an moderately easy dinner. Made with 6 medium sweet red peppers, 1/2 c. olive oil or vegetable oil, 1/4 c. chopped fresh parsley, 2 to 3 garlic cloves, minced and 1/2 tsp. dried oregano, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Place whole peppers on a broiler pan; broil 4 inches from the heat until the skins blister, about 2 to 3 minutes.
With tongs, rotate pepper slightly; broil until all sides are blistered and lightly blackened.
Place pepper in a brown paper bag; close bag and let stand for 15 to 20 minutes.
Peel off the charred skin and discard; remove stem and seeds.
Cut peppers into 1/4 inch wide strips.
In a shallow container, combine the oil, parsley, garlic, oregano and salt; add peppers and toss.
Cover and chill for 3 to 4 hours.
Serve on lettuce leaves if desired.
Yield: 6 servings.
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